The home cooked method of deep fried meatball soup, how to make soup with fried meatballs

Preparation of meatball soup.

Add all the seasonings to the minced meat.

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Stir vigorously in one direction.

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Kneaded into balls. <>

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In order to save oil, I used a small milk pot to fry, put in the meatballs, and soybeans soaked in oil in the pot are the most suitable oil temperature! Explode!

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Discoloration! Out of the pot! You can fry one first to taste salty, and then start to fry it in batches!

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Fried lotus root box: Put the well-mixed meatball filling into the lotus root slices.

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1 egg, starch and flour 1:1, add a pinch of salt, white pepper, black pepper, a small amount of water, stir well.

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Fry in the pan for 2-3 minutes, then remove it, fry it again, and remove from the pan.

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Charted on the outside and tender on the inside, crispy and sweet.

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Steamed meatballs: Put the fried meatballs in a bowl and add a star anise, green onion, dried chili.

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Add a small amount of light soy sauce to half a bowl of water, pour into the meatballs, and steam for 15 minutes.

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Out of the pot, the taste is soft and glutinous, and it is an artifact for rice.

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Meatball soup: Add the greens, vermicelli, meatballs, green onions, star anise, soy sauce, salt, and white pepper to the soup pot. Cook for 15 minutes. A pot of delicious meatball soup is ready! More meatball recipes to be developed!

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Tips: If you want the meatballs to taste good, it's best to chop them with a knife! Energetic!

Ingredients for deep-fried croquette soup.

Appropriate amount of minced pork, appropriate amount of salt, appropriate amount of starch, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of coriander, appropriate quality of vermicelli, appropriate amount of vegetables. Preparation of croquette soup.

Cut the green onion into chopped green onions and cut the coriander into small pieces for later use.

Pick the old leaves of the vegetables, wash them, and cut them into pieces for later use.

Soak the vermicelli slightly in hot water and remove it for later use.

Put the minced pork in a container, then add the appropriate amount of salt and starch, and add the chopped green onion, and stir well in one direction.

Stir until the meat filling is a little sticky, and you can squeeze out the meatballs.

Before that, put more oil in the pot, heat it, put the meatballs into the oil pan, and fry them until the oil balls float up and the surface becomes browned.

Boil another pot of boiling water, add some salt, light soy sauce, pepper, oyster sauce to taste, add meatballs and vegetable vermicelli and other ingredients, and when the vegetable vermicelli is cooked, you can eat.

The specific steps to make soup from fried meatballs are as follows:1. Prepare the raw materials, soak the fungus and chop it into minced pieces, chop the carrots, and crush the tofu with a knife.

2. Chop the pork belly into minced meat.

3. Place in a slightly larger bowl.

4. Add salt, cooking wine, pepper, chicken essence and oyster sauce.

5. Slowly add water and stir in one direction as you pour.

6. Whip the minced meat vigorously.

7. Put the fungus crushed.

8. Add the chopped carrots.

9. Add the tofu puree.

10. After putting some sesame oil and mixing well, add an egg white and mix well, and the meatball filling is ready.

11. Wash the cabbage and vermicelli and set aside.

12. Squeeze out the balls with the mixed meatball filling and put them into the noodle soup.

13. Add the cabbage and vermicelli and cook until soft.

14. A pot of fragrant meatball soup is out of the pot.

<>1. Ingredients: 1000 grams of meat puree, 6 eggs, a small amount of ginger, an appropriate amount of shallots, 9 grams of salt, 1 teaspoon of cooking wine, an appropriate amount of white pepper, 30 grams of corn starch, and 10 grams of oyster sauce.

2. You can buy ready-made pork puree, or you can buy pork yourself and chop it back.

3. Make the ginger into orange and ginger juice, cut the green onion into sections, add salt, pepper, eggs, corn starch and cooking wine, and stir together in a clockwise direction.

4. Stir until about 2 minutes, add 30ml of water, continue to stir the dough in a clockwise direction, about 3 4 minutes.

5. Pour half a bowl of water, put in two spoons of starch, prepare a small spoon, set aside, and later need to use a small spoon to dig the meat puree into the oil pot, every time the spoon is dug once, you need to put it in the starch water bowl, so as to prevent the spoon from sticking to the meat puree.

6. Pour in the salad oil, heat over high heat, about when the oil temperature is seven minutes hot, first get a very small meatball and put it in to try the oil temperature, the meatballs are put in and splash to indicate that the oil temperature is more appropriate, at this time turn to medium heat, quickly use a spoon to put the meatballs into the oil pan one by one.

7. The meatballs should be put in one by one along the side of the pot, do not turn it over with a spatula, you can use bamboo chopsticks to gently scratch it to prevent the meatballs from sticking together, and the color of the first put in can be pinched out with chopsticks.

8. Control the oil of the fried meatballs and remove them from the pan.

Ingredients:

Half a kilogram of fried vegetarian meatballs, 2 cabbage leaves, 4 coriander, salt, vinegar, pepper, and monosodium glutamate.

Prepare the ingredients: half a pound of fried vegetarian balls, two pieces of Chinese cabbage and wash them with empty water, 4 coriander plants to remove the roots, wash them and empty them.

Steps:

1. Cut the washed Chinese cabbage into thin strips and set aside. Cut the washed cilantro into small pieces and set aside.

2. Put three bowls of water in the pot with the meatballs, **, boil the water in the pot, put the vegetarian meatballs in the pot, and then put the shredded cabbage.

3. Then stir the cabbage and vegetarian balls in the pot with a spoon, put an appropriate amount of salt, an appropriate amount of pepper, and stir well.

4. Continue to cook on high heat for 3 to 5 minutes, then turn off the heat. Add coriander, vinegar with an appropriate amount of jujube, and a small amount of monosodium glutamate.

Deep-fried croquettes home-cooked method:Ingredients: 2 bowls of flour, 2 pieces of old tofu, 2 carrots, chopped green onions, and chopped coriander.

Excipients: appropriate amount of minced ginger, appropriate amount of pepper, appropriate amount of salt.

Steps: 1. Prepare a piece of old tofu, put it in a basin, and crush it with a rolling pin.

2. Pour an appropriate amount of minced ginger into the basin, the more crushed the minced ginger will be, the better the taste.

3. After rubbing a carrot, rub the filaments, chop it with a knife and pour it into a pot for later use.

4. Cut a little chopped green onion and pour it into a pot for later use.

5. Cut a little more coriander and pour it into a pot for later use.

6. Add an appropriate amount of salt and an appropriate amount of pepper.

7. Add a bowl of flour and stir all the ingredients well.

8. Mix the dough with your hands.

9. Pull out a small dough and roll it into a circle, like this.

10. After rubbing, put it on the cutting board for later use.

11. Put oil in the pot, and when the oil temperature is 5 hot, put the meatballs into the pot and fry them slowly over low heat.

12. Fry until the skin is golden brown, remove the oil from the pan.

13. The meatballs that come out of this way have a very crisp taste and are very fragrant, and the meatballs can be eaten directly, or they can be cooked or boiled.

[Material].

300 grams of minced pork, minced beef, half an onion, appropriate amount of oil, salt, sugar, a pinch of black pepper, 1 egg, 200 grams of breadcrumbs, 2 teaspoons of soy sauce.

Method] 1Finely chop the onion, sauté in a pan until fragrant, then remove.

2.Beat the eggs into egg liquid and set aside; Stir together minced pork and beef with soy sauce, black pepper, salt, sugar and egg mixture.

3.Stir in the fried chopped onion and breadcrumbs, then knead into balls of the same size, and fry in a pan until golden brown.

Croquettes are a snack that is divided into vegetarian meatballs and meatballs. The ingredients used include minced pork, 300 grams of minced beef, half an onion, appropriate amount of oil, salt, sugar, a little black pepper, 1 egg, 200 grams of breadcrumbs, and 2 teaspoons of soy sauce.

Ingredients: 1000g of pork filling (three fat and seven lean), 5g of soybean paste, 20g of light soy sauce, 5g of dark soy sauce, 15g of cooking wine, 15g of salt, 2g of ginger powder, 2g of five-spice powder, 2g of sugar, 2 green onions, 50g of water, 33g of corn starch.

Steps: 1. Chop the pork into minced meat or ground into minced meat, add thirteen spices, ginger powder, sugar, salt, light soy sauce, dark soy sauce, cooking wine, and mix well.

2. Chop the green onions and cut them into sections, soak them in 50 grams of water, soak them for 10 minutes, remove the green onions, pour the water into the corn starch, and turn them into water starch.

3. Pour the water starch into the meat filling and mix well, (do not stir excessively, do not whip vigorously, so as not to affect the crispy taste on the outside and tender on the inside).

4. When the oil pan is heated for 5 layers, squeeze the meat filling into meatballs and put them in the oil pan, fry them over medium-low heat until the color of the meatballs will be slightly darker, but not browned.

5. Re-frying: Burn the oil to 6 into a hot grip on high heat, fry the fried meatballs again, until golden brown, you can take them out, drain the oil, and the refried meatballs have a crispy shell and are very delicious to eat directly.

6. Dry croquettes can be made more at a time, and those that can't be eaten can be frozen in the refrigerator, and can be baked in the oven at 200 degrees for 5 minutes when eating.